Ingredients:
For the Carrot Cake:
- 2 cups shredded carrots
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar or coconut sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup vegetable oil or melted coconut oil
- 1/4 cup non-dairy milk (such as almond, soy, or oat milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Vegan Cream Cheese Frosting:
- 8 oz vegan cream cheese, softened
- 1/4 cup vegan butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
For the Carrot Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the shredded carrots, applesauce, oil, non-dairy milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped nuts and raisins, if using.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Vegan Cream Cheese Frosting:
- In a bowl, beat together the vegan cream cheese and vegan butter until smooth.
- Add the powdered sugar and vanilla extract, and continue to beat until well combined and creamy.
Assembly:
- Once the cakes are completely cooled, spread a layer of vegan cream cheese frosting on top of one cake layer.
- Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
- Optional: Garnish with additional chopped nuts or shredded carrots.
- Slice and serve. Enjoy your delicious Vegan Carrot Cake!